Appetizers

Roasted Cherry Tomato Ricotta Bruschetta are perfect for days when gardens or even farmer’s markets are overflowing with bright and colorful cherry tomatoes.

They are little pearly jewels of a thriving garden, lovingly tended by caring hands. Every time I come across them they evoke many memories of my little ones, gleefully gorging on cherry tomatoes in their nonno’s garden.

These little bite sized fruit are so versatile and should really be a staple ingredient in every kitchen. Thankfully they’re available year round, complimenting many dishes with their exquisite miniature shape and various bright colors.

While wonderful when eaten fresh plucked straight off their vine, when roasted, their natural concentrated sweetness is enhanced which adds a whole other level of goodness to a dish!

Not much fuss is required to draw out their natural sweetness. Usually a light drizzle of olive oil with some fine sea salt, freshly cracked black pepper and your favorite herb tossed with smashed plump garlic cloves will do the trick! You will so enjoy the aromas permeating your kitchen once their roasted.

At this point there is really so much more you can do with them, such as tossing the roasted tomatoes over some cooked pasted or even using them as a pizza topping. Or try roasting and then freezing large batches to add a little bit of summer to your Fall or Winter soups.

Oh! The Possibilities!

However, we are technically still in the lazy days of summer stage and so I’ve kept it simple for you.

I’ve grilled a half sized ciabatta bread, perfumed it by rubbing a clove of garlic over the slices. I then slathered some creamy ricotta cheese and crowned the breads with the oven roasted cherry tomatoes. It’s so easy and yummy that you’ll be hard pressed not to share with family!

You can cut each ciabatta slice in wedges and serve as appetizers with a first course meal but I could probably snack on these all day long.

Although these oven roasted tomato slices are fabulous on their own, you can elevate the taste by drizzling some good quality extra virgin olive oil over the slices.

Alternately, you can sprinkle the best balsamic vinegar you can afford over these delectable slices. Or better yet, top with a small splash of balsamic reduction for a special appeal! Remember though, a little goes a long way!

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These vegan eggplant pockets could not be more simple to make and will surely have you doubling the recipe because they are devoured ever so quickly. They can be served elegantly as a side dish on a bed of arugula or baby romaine leaves and they make a delicious addition to any antipasto platter. A wonderful twist on a reverse sandwich with the bread tucked in between the eggplant slices.

I am by no means an expert on vegan meals as I very much enjoy poultry, fish and occasionally beef dishes. Nor would I ever be able to give it up entirely. My daughter however, has been doing a 30 day vegan challenge and so far she is enjoying it.

My challenge was in finding a vegan cheese which would greatly resemble or mimic the sharpness of a good quality Parmesan cheese, which I have always used in this recipe. I believe, I may have burnt a hole in the floor of the organic and vegan dairy section of my favorite grocery store. That is how long I stayed rooted in the same spot, reading and rechecking the list of ingredients on the various vegan cheeses. In conclusion, there is no vegan replacement for Parmesan cheese, the king of all cheeses!

I did however come across an organic, vegan mozzarella flavored cheese, which worked beautifully in this recipe and imparted a creamy taste and texture that was simply irresistible.

A little note to help along the way…have the stuffing ready before cutting the eggplant since the flesh quickly discolors.

A little fun fact…bigger is not always better! Smaller eggplants are best. The full sized eggplants tend to have hard seeds and can be bitter, so do look for smooth-skinned ones and avoid any that have soft brown spots.

These little vegan pockets also make a healthy and fun afternoon snack for all kids who come barging in with a rumbling tummy after school!

If anyone knows of a good vegan substitution for Parmesan cheese, I would love to hear from you…simply leave me a comment!

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This amazingly super easy crostini will wow your guests from the very first bite. It can be prepared up to four hours in advance by simply covering the crostini separately from the pepper mixture. This was a task usually delegated to my children whenever we had company, allowing me time to put the finishing touches to the rest of our meal. Just remember, if you are preparing in advance, add the salt and pepper just before serving as the salt will whittle down the arugula.

On another note, crostini (little toasts) are slices of bread that are brushed with olive oil and broiled just until golden brown. It can then be rubbed with a clove of garlic and eaten as is or dressed up with a wide variety of different toppings sure to please the most finicky eaters. Here the crostini are brushed with a rosemary infused olive oil, slathered with creamy ricotta and crowned with a roasted red pepper and arugula mixture. The rosemary oil is so simple to make and yet imparts so much flavor. You may be tempted to skip this step but please don’t, the rosemary oil will elevate your crostini to a whole new level and your guests will be singing your praises for months 🙂

Ingredients:

12 slices baguette or ciabatta bread cut diagonally

1 cup thinly sliced roasted sweet red pepper

1 cup baby arugula

1 clove garlic, minced

2 tbsp extra-virgin olive oil

salt and pepper to taste

1 cup ricotta cheese

Rosemary Oil:

1/4 cup extra-virgin olive oil

2 tbsp rosemary leaves (about 1 sprig) kept intact

Rosemary Oil: In a small frying pan heat the extra-virgin olive oil with the rosemary over medium heat for about 3 minutes. The rosemary will start to turn greyish.

Place the bread slices on a baking sheet and brush the tops with the rosemary oil. Place under the broil for about 1 minute or just until the bread turns a nice golden brown. Let cool while you toss the other ingredients.

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Hi I'm Marisa! Welcome to my little corner of the web where you'll find delicious foods inspired by my Italian heritage and Canadian upbringing. So kick off your shoes, have a seat and stay awhile... Read More…

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